Chicken With Beer Recipe In The Oven


This is a very easy to make chicken with beer recipe in the oven. I think most of us would have tried at least one time, cooking chicken with beer. It is a very common method used by many major restaurant chains like pizza hut, dominos and what not!

Although I love cooking in the kitchen, there are very few meals which I like with more enthusiasm. Chicken with beer enchilada recipe is my favorite one of all time.




  • 1whole chicken
  • 12ounces beer (1 regular size can, any type of beer )
  • 3tablespoons olive oil
  • 1teaspoon dried thyme
  • 1teaspoon dried rosemary
  • 1teaspoon sage
  • salt
  • pepper
  • 1garlic clove
  • 14cup paprika
  • 1teaspoon kosher salt
  • 1teaspoon pepper onion salt
  • 1teaspoon pepper
  • 1tablespoon white sugar
  • 1tablespoon brown sugar
  • olive oil


  • Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
  • Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
  • Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
  • In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
  • Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
  • Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.


oven roasted beer chicken

If you were a fan of my Crock Pot Beer Chicken, then you must try this Oven Roasted Beer Chicken too!

It’s the faster version that still maintains that wonderful beer flavor. I have made this with a variety of chicken pieces as well as with just the chicken breasts, and it all turns out wonderful, so feel free to use any cut you like.

When I’m watching my Points, I use just the chicken breasts, as they are the leanest.

Perfect for the beer-loving dad, this would make a fabulous Weight Watchers Father Day recipe – dad will never even know he’s eating a low calorie dish!

I’m also planning on using the sauce as a marinade and grilling the chicken for a 4th of July BBQ this year, and I am confident that will be a HUUUUGE hit.

I’ve made this using Guiness, Coronoa Light, and Sam Adams, and all were equally good. I’d suggest using a quality beer, if you can. Serve with some garlic bread and grilled veggies for a complete meal. Enjoy!


Moist, tender, juicy chicken enhanced with the flavor of beer, this manly meal tastes nothing like a low Points Weight Watchers recipe. It’s a delicious, guilt-free dish that beer lovers will really enjoy.

PREP TIME10 mins

COOK TIME35 mins


SERVINGS6 servings

CALORIES273 kcal


  • 2 lbs skinless, boneless chicken breasts (cut into 6 filets)
  • 1 12 oz can or bottle of beer
  • 4 tbsp light butter (melted)
  • 4 cloves garlic (minced)
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Juice from one lime
  • 1/4 cup fresh cilantro (chopped)
  • Salt and pepper to taste


  • Preheat oven to 400 degrees, and spray a 9” x 13” baking dish with non-fat cooking spray.
  • Season chicken generously with salt and pepper, and lay in baking dish.
  • In a small bowl, combine the beer, and remaining ingredients. Mix well and pour over chicken.
  • Cover with foil and roast in oven for about 20-30 minutes, or until chicken is just cooked through. Remove foil, and roast for another 10 minutes.


Entire recipe makes 6 servings

Serving size is 1 piece of chicken

Each serving = 3 Points*

*based only on ingredients that have an SP Freestyle value 


Calories: 273 kcalCarbohydrates: 4 gProtein: 32.7 gFat: 11.6 gSaturated Fat: 4.9 gCholesterol: 117 mgSodium: 136 mgPotassium: 615 mgFiber: 0.3 gSugar: 0.4 gCalcium: 20 mgIron: 0.9 mg


How to bake juicy beer chicken with crispy skin accompanied by tender, flavorful potatoes. 

chicken cooked in beer in oven


As cooking with beer veterans we have enjoyed many of a chicken cooked in beer over the years. It is always a winning proposition. This particular recipe has been a staple in my extended family for as long as I can remember and brings about a dish that is an undeniable comfort food regardless of the time of year.

There is powerful culinary magic in the combination of chicken fat melting over potatoes immersed in a combination liquid of beer with bright, herbal hops notes and homemade chicken broth. If you are not already on board with the idea of it, you will definitely taste it once you make this dish.

You can use a whole chicken (cut into 8 pieces or quartered), chicken legs or quarters, bone-in chicken thighs or bone-in chicken breasts. As long as the skin is on. It is very important to have the skin on – for extra flavor and because it becomes irresistibly crispy.


Chicken legs, skin on, beer, potatoes, chicken stock, seasonings, butter and thyme.

Your grocery list for this dish couldn’t be simpler – you will need:

  • Chicken. Use bone-in chicken, whether it is a spatchcocked whole chicken, chicken legs as you see above, thighs or skin-on, bone-in breast. The reason is the collagen which will slowly melt during cooking, flavor the meat and also the potatoes. 
  • Seasonings. You can influence the flavor base by switching out the seasonings. Besides salt and pepper I find paprika, cumin, yellow curry powder, dried oregano, garlic powder to be the most complementary seasonings to use in a rub for the chicken. Using curry will result in a beautiful golden skin, while cumin will give you a darker finish as you can see in the pictures. 
  • Potatoes. Use all-purpose potatoes such as Yukon gold or red potatoes. They are not overly starchy and will hold their shape better, plus you won’t have to peel the skins. 
  • Herbs. The top three fresh herb(s) to add to the potatoes here are thyme, dill and rosemary. Oregano is also very compatible. 
  • Chicken stock. Optional, you can substitute with water, but the potatoes will be so much more flavorful if they cook in a chicken stock and beer liquid. 
  • Beer. See the notes below on what style to choose. 
  • Butter. Optional, but placing small knobs of butter onto the chicken skin helps create a nicely browned and crispier skin. 


Growing up in my family this dish was always prepared with a German style light lager, or as my mother likes to say – a beer that tastes like a beer. The biscuity and bready notes from the pale malt and grassy, floral and herbal aromas of the Noble hops create a delicious backdrop for both the chicken and the potatoes.

I recommend these styles as the most suitable for this particular beer chicken recipe:

  • Czech pilsner
  • Munich helles
  • German pils
  • American craft lager


Making this one-pan dish consists of placing all the ingredients together and baking them. 

  • Prep. Preheat your oven to 350 F and generously season the chicken with your choice of rub (or use the one from the recipe card). Wash, peel (if necessary) and cut the potatoes. 
  • Assemble. Arrange the potatoes at the bottom of a roasting pan, place the chicken pieces over them, then add the chicken stock and the beer. Finish by scattering your fresh herb of choice and placing a knob of butter over each piece of chicken. 
  • Bake. Bake for 50 minutes to a little over an hour, until the chicken temperature is at least 165 F when measured at the thickest parts, the skin is crispy and the potatoes are cooked through. Smaller pieces will cook faster.

TIP: In order for the chicken and potatoes to cook evenly together size the potato cuts according to the size of the chicken pieces. For example if you are preparing a spatchcocked (butterflied) chicken, larger potato chunks will be more appropriate as they will take longer to cook through. For smaller pieces such as chicken thighs go with thinner sliced potatoes. 

Beer chicken legs with crispy skin, straight out of the oven.


  • A real bonus of this beer chicken recipe are the delicious and plentiful pan juices that results from the blending of chicken stock, lager and melted chicken fat. Be sure to drizzle a couple of generous spoonfuls over the potatoes as you plate. 
  • Add a dollop of sour cream or creme fraiche over the potatoes of each plated portion.
  • Serve with a simple lettuce salad with thinly sliced red onions and English cucumber. It provides an excellent fresh and crunchy backdrop to the dish. 

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